Simple, yet full of big, bold flavors, this fried cabbage dish is also loaded with bacon. Made with only five ingredients it’s seriously good as a side dish yet hearty enough to be served as a main course.
This recipe goes by a few different names. Some call it “Southern Fried Cabbage” and others describe it as “Irish Cabbage.” Either one is fine with me but I choose to keep it simple and just call it what it is – DELICIOUS. I grew up eating a similar dish that was very simple. I think my Grandmother fried up some bacon, maybe added a little water, dumped in the cabbage with a dash of salt and pepper and let the whole thing cook up. I loved cooked cabbage like that, back then and I really like it now with a few small changes to that wonderfully, uncomplicated recipe.
I add whole grain mustard for a punch of flavor and I love the texture that the whole seeds bring. Instead of adding water, I use chicken stock to give the cabbage added richness. With those combination of flavors, I also want a little “heat” so, red pepper flakes are added. The last thing that’s a little different about my dish is that I don’t let the cabbage “cook down” completely. I like it to have a little firmness yet be tender enough to enjoy.
That’s it…straightforward, comforting and absolutely delightful. This rustic dish is substantial enough to serve as the star of any dinner or for lunch menu with a couple of deviled eggs and bread. It also makes a satisfying side dish what goes well with grilled chicken, stuffed sandwiches or corned beef Reuben sliders, especially around St. Pat’s Day. Great recipes that have stood the test of time with maybe a few tweaks are always welcome at my family table.
- 1 pound bacon - cut into 1" pieces
- 1 tablespoon vegetable oil
- 1 head cabbage - roughly chopped
- 2 tablespoons whole grain mustard
- 1 cup chicken stock - low sodium
- 1 1/2 tablespoon salt
- 1/2 teaspoon red pepper flakes
Heat vegetable oil in dutch oven or deep bottom skillet. Add bacon and cook until crispy. Remove bacon to a papertowel lined plate. Set aside. Remove all but 3 tablespoons of bacon grease from pot. Turn heat to low.
Add mustard, chicken stock, salt and pepper, stirring to incorporate. Carefully add in cabbage and toss to coat with liquid. Continue to cook on low heat for approximately 15 minutes until cabbage is cooked but not mushy. Add bacon back to pot and gently stir into cabbage. Taste and adjust seasoning.
Serve immediately. Can be stored in a sealed container in fridge for 2 days.
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